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  • Week 35 – Jamaican Jerk Chicken Recipe
  • Week 33 – The Pampered Chef’s Chicken Molé Pizza
  • Week 27 – Halibut Picatta Palumbo Style (courtesy Nick & Cindy Palumbo, Palumbo Family Winery)
  • Week 25 – Perfect Summer Salad (Thanks to The Cork Popper!)
  • Week 21 – Caribbean BBQ by Crispin Courtenay, Temecula Valley Chef
  • Week 17 – It’s that Time of Year Again – Time for the Boss’s Potluck Christmas Party…
  • Week 16 – Turkey & All The Fixin’s
  • Week 13 – Lamb Chislic Skewers
  • Week 11 – Roasted Tomato, Artichoke and Prosciutto Tartine (courtesy Chef Steve Pickell, Thornton Winery)
  • Week 10 – Zinfandel Minestrone (courtesy cheers2wine)
  • Week 9 – Cioppino (courtesy Star Pooley and allrecipes.com)
  • Week 4 – Cindy Palumbo’s (Classic) Roast Chicken & Rosemary (From Palumbo Family Vineyards in Temecula)
  • Week 5 – Roast Lamb with Pistou
  • Week 6 – Roasted Pork Loin with a Bordeaux Blend Demi Glace & Green Beans Al’Olio
  • Week 7 – Spaghetti With Hearty Meat Sauce (Courtesy August Ridge Vineyards)
  • Week 8 – Zinfandel & Black Pepper Marinated Tri Tip
  • Week 12 – Yukon Gold Potato Soup (courtesy Chef Steve Pickell, Thornton Winery)
  • Week 14 – Boudro’s Famous Guacamole
  • Week 15 – Succulent Steak with Zinfandel Sauce & Vegetable Sautée
  • Week 16 – Chef Steve Pickell’s Turkey Salad
  • Week 20 – Easy Ginger Snap Cookies courtesy of Zenaida Cellars
  • Week 22 – Conch Chowder (Courtesy Jorika (Eureka) Mhende, Bohio Dive Resort, Grand Turk Island)
  • Week 23 – Black Eyed Peas
  • Week 30 – St. Pat’s-tini
  • Week 24 -Tomato Bisque – Courtesy Temet Grill Executive Chef Salvatore Giuliano
  • Cooking Classes
  • Week 29 – Nick Palumbo’s Halibut Picatta
  • Week 26 – Chef Max Manrique’s Chateaubriand with Bèarnaise Sauce
  • Week 28 – Wine Poached Pears in Chocolate Sauce
  • Week 31 – Macaroni & Cheese For Adults (courtesy of The Wine Guy)
  • Week 32 – Barbecued Pork Tenderloin
  • Week 34 -Grilled Porterhouse Steak with Grilled Tomato Relish (courtesy Wilson Creek Winery)
  • Week 1 – Lamb Chops Braised in Sauvignon Blanc
  • Week 2 – Joanne Perata’s Stuffed Chicken Breast
  • Week 3 – Grilled Shrimp with a Mixed Green Salad with Herb Apple Cider Vinaigrette
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">Welcome To Texas Hill Country, Y’All

We started with the first of two varietals I had never before heard of. Belle Star is made from the Blanc du Bois grape, a hybrid of Moscato and a table grape developed at the University of Florida especially for hot climates.

October 1st, 2009 | Posted in Wine Country trips,Wineries | Read More »

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